Chinese Beef and Broccoli Stir-Fry Recipe

Ingredients

• 454 g (1 lb)flank steak, skirt steak or another cut
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)peanut oil or vegetable oil
• 8 g (1 tablespoon)cornflour
• 2.5 ml (1/2 teaspoon)bicarbonate of soda (optional)
• 120 ml (1/2 cup)chicken stock or beef stock
• 30 ml (2 tablespoons)Shaoxing wine or dry sherry
• 30 ml (2 tablespoons)soy sauce
• 5 ml (1 teaspoon)dark soy sauce
• 10 ml (2 teaspoons)brown sugar or white sugar
• 1 headbroccoli, cut into bite-sized florets
• 15 ml (1 tablespoon)peanut oil or vegetable oil
• 3 clovesgarlic, minced
• 10 ml (2 teaspoons)ginger, minced

Instructions

1. 1

   Marinate the beef

   Slice the beef against the grain into 0.5 cm (1/4-inch) slices or 1 cm (1/2-inch) sticks and put it in a small bowl. Add 15 ml (1 tablespoon) soy sauce, 15 ml (1 tablespoon) peanut oil and 8 g (1 tablespoon) cornflour. Mix gently by hand until the beef has a light coating, then leave to marinate for 10 minutes while you prepare the other ingredients.

2. 2

   Mix the sauce

   In a medium bowl, combine 120 ml (1/2 cup) chicken stock, 30 ml (2 tablespoons) Shaoxing wine, 30 ml (2 tablespoons) soy sauce, 5 ml (1 teaspoon) dark soy sauce and 10 ml (2 teaspoons) brown sugar. Stir well and set aside.

3. 3

   Steam the broccoli

   Pour 60 ml (1/4 cup) water into a large non-stick frying pan over medium-high heat and bring it to the boil. Add the broccoli and cover with a lid. Steam until just tender and the water has evaporated, about 1 minute. Transfer the broccoli to a plate, then carefully wipe any remaining water from the pan with kitchen paper.

4. 4

   Sear the beef

   Add 15 ml (1 tablespoon) peanut oil to the cleaned pan and swirl to coat the base. Heat over medium-high until hot, then spread the marinated beef in a single layer without overlapping. Leave it undisturbed for 30 seconds, or until browned underneath. Turn the pieces and cook the other side for a few seconds, then stir and continue cooking until lightly charred outside but still pink inside.

5. 5

   Add aromatics

   Add the minced garlic and ginger to the pan. Stir a few times so their aromas infuse the beef.

6. 6

   Finish the stir-fry

   Return the broccoli to the pan. Stir the sauce again to mix in any settled ingredients, then pour it into the pan. Cook, stirring continuously, until the sauce thickens, about 1 minute. Remove the pan from the heat straight away to avoid overcooking.

7. 7

   Serve hot

   Transfer the beef, broccoli and sauce to a serving plate. Serve hot as a main, with steamed rice alongside if you like.

What is beef and broccoli stir-fry?

Beef and broccoli is a Chinese-American take-away favourite, rather than a single traditional dish from one region of China. It brings together tender beef, green broccoli and a glossy, savoury sauce in a quick-cooking stir-fry.

This version builds flavour with soy, Shaoxing wine, ginger and garlic. Briefly steaming the broccoli first helps it cook through without keeping the beef in the pan too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 50g protein, 22g carbs, 30g fat.

The beef supplies most of the protein, while broccoli and sugar contribute most of the carbohydrates. The cooking oils and beef account for much of the fat, and the soy sauces and stock make sodium a notable part of the dish. Serve with a generous side of vegetables and choose a moderate portion of rice to balance the plate.

Choosing and slicing the beef

Cut choice: Flank steak and skirt steak both suit fast cooking; another tender cut can also work. Slice across the visible grain so the finished pieces are easier to chew.

Marinade: The soy sauce seasons the meat, while oil and cornflour coat it. Mix gently so the slices stay separate and get an even, thin coating.

A quick broccoli steam

Florets: Cut the broccoli into similar-sized bite-sized pieces so they cook at roughly the same pace. Keep the lid on while it steams, and stop as soon as it is just tender.

Dry pan: Wipe away leftover water before searing the beef. Excess water can cool the pan and get in the way of browning.

Searing without overcooking

Hot surface: Let the pan heat before adding the beef, then spread the slices in one layer. If they overlap, they are more likely to steam than brown.

Short cooking: Leave the first side still for 30 seconds to develop colour. The beef should remain pink inside at this stage; it will cook a little more when the broccoli and sauce go back in.

Making the sauce glossy

Balanced flavour: Light soy provides saltiness, dark soy adds deeper colour, and Shaoxing wine brings a rounded savoury note. Brown sugar softens the edges without making the sauce sweet.

Final minute: Stir the sauce again before pouring it in, then keep the pan moving as it thickens for about 1 minute. Take it off the heat promptly so the beef stays tender and the broccoli holds its shape.

What to serve with it

Rice: Steamed rice is the classic partner and soaks up the sauce. Serve it on the side or spoon the stir-fry over the top.

Lighter sides: For a meal with more vegetables, add a simple cucumber salad or serve extra steamed greens alongside. Keep the side flavours mild so the soy-ginger sauce remains the focus.

Recipe notes & tips

• Slice the beef across the grain for a more tender bite.
• Have the sauce and aromatics ready before you start searing; the final stages move quickly.
• Use a large pan so the beef can brown in a single layer.
• Cut the broccoli florets to a similar size for more even steaming.
• Stir the sauce again just before adding it to the pan.

Variations

• Use another cut: Choose a tender steak suitable for quick cooking and slice it across the grain.
• Swap the oil: Use vegetable oil in place of peanut oil.
• Change the wine: Dry sherry can stand in for Shaoxing wine.
• Adjust the sugar: Use white sugar instead of brown sugar for a simpler sweetness.
• Add a rice base: Serve over steamed rice to catch the savoury sauce.

Common mistakes to avoid

• Slicing with the grain: The beef can seem chewier; cut across the visible muscle fibres.
• Crowding the pan: The meat may steam instead of brown; sear it in a single layer.
• Leaving water in the pan: It can interfere with browning; carefully wipe the pan after steaming the broccoli.
• Overcooking the beef: It can turn firm; remove it from the heat once lightly charred and still pink inside.
• Skipping the final stir: Ingredients may settle in the sauce; stir it again just before pouring.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions